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Fig Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Serve with a sauce made of butter, sugar, and vanilla.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
409Calories
6 gProtein
30 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.5 g
Sugars20 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol112 mg
Sodium142 mg
Potassium133 mg
Calcium51 mg
Iron1.3 mg
Magnesium14 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A42 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline78 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.
FIG PUDDING. Mrs. H. W. Dredge. One cup molasses, one cup chopped suet, one pint chopped figs, one teaspoon cinnamon, one-half tea- spoon nutmeg. Dissolve one teaspoon soda in hot water, add one cup milk. Beat two eggs light and stir into mixture, add two and one-fourth cups flour. Beat all thoroughly. Fill buttered moulds three-fourths full and steam three hours. Serve with hot sauce. FIG PUDDING. Mrs. Oel French. One-half pound figs chopped, one cup dry bread crumbs, two eggs, one-half cup chopped suet, one-half cup sugar, one scant cup sweet milk, one-half tea- spoon baking powder sifted with one-half cup flour. Steam one and one-half hours. Sauce : — One cup sugar, one-half cup butter — PUDD NGS 149 creamed ; add two well beaten yolks of eggs, and one pint of boiled cream. Place over fire and heat through, but do not boil. FIG PUDDING. Mrs. Mary R. Irwin. Six ounces figs, chopped fine, six ounces of suet, three ounces bread crumbs, tnree ounces sugar, three eggs, and a little nutmeg
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